“It was really good,” Wolen said. “We did dinners for two or four. The food really didn’t have anything to do with Boka’s style; we did chicken, cauliflower, lasagna, short ribs — numerous proteins, all with vegetable, salad and dessert. Then every Wednesday, we started Duck for Two to go. This was a more Boka-y whole-roasted duck; more upscale. Thursdays, we started fried chicken, kind of a whole basket to go, and that did really well.
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